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Author Question: The structure of all frozen desserts depends on the a. amount of milk fat crystals formed. b. ... (Read 54 times)

oliviahorn72

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on: Aug 19, 2018
The structure of all frozen desserts depends on the
 a. amount of milk fat crystals formed.
  b. crystallization of water from a sugar mixture.
  c. freezing procedure used.
  d. proportion of ingredients used.
  e. stabilizers added to the ingredients.

Question 2

What are water ices made of?
 a. imitation frozen yogurt
  b. imitation sherbet
  c. the same ingredients as sorbets
  d. sweetened water and fruit juices
  e. imitation fruit-flavored ice creams


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canderson530

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Reply #1 on: Aug 19, 2018
Answer to Question 1

b

Answer to Question 2

d


oliviahorn72

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Reply #2 on: Aug 19, 2018
TY


canderson530

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Reply #3 on: Aug 19, 2018
You're welcome


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